Traditional Okonomiyaki Recipe

2022-10-31

By Japanese Cuisine Master

Japanese Cuisine

Main Course

Make a traditional Okonomiyaki with this easy recipe. Using simple ingredients, this dish is perfect as a main course or side dish. 

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A popular Japanese savory pancake that originated in the western region of Japan, primarily in the cities of Hiroshima and Osaka. The origins of Okonomiyaki date back to the early 20th century, when it was known as "issenyoshoku" or "one sen cuisine" because it was an affordable and filling meal for the working class. It became more widely available after World War II, and it has since become a beloved dish throughout Japan.

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Hiroshima-style Okonomiyaki, also known as Hiroshima-yaki, is made by layering various ingredients such as cabbage, vegetables, meat, seafood, and noodles on a hot griddle. 

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The batter, made from flour and water, is then poured over the toppings to bind them together. Once the batter and toppings are cooked, the pancake is flipped and topped with a variety of sauces, such as okonomiyaki sauce, mayonnaise, and bonito flakes. 

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Osaka-style Okonomiyaki, also known as Kansai-style, is made with a similar batter and toppings as Hiroshima-yaki, but it is mixed together and cooked on a griddle, then topped with sauce and other toppings. 

Pitfalls on Okonomiyaki 

 Balancing the ingredients: Okonomiyaki requires a balance of ingredients, including the base batter, cabbage, meats or seafood, and other fillings or toppings. Achieving the right proportion of ingredients is critical to the success of the dish.

 Temperature control: Cooking Okonomiyaki properly requires precise temperature control. The heat must be high enough to cook the batter and fillings evenly but not so high that the dish burns or overcooks.

 Flipping the Okonomiyaki: Flipping the Okonomiyaki requires a steady hand and good timing to ensure that the dish stays together and doesn't fall apart. Properly flipping the Okonomiyaki is a crucial step in achieving the desired texture and flavor profile.

 Choosing the right toppings and sauces: Okonomiyaki can be customized with a variety of toppings and sauces, but ensuring that the flavors complement each other can be challenging. It's important to choose toppings and sauces that work well together and enhance the overall flavor of the dish.

 Consistency: Okonomiyaki is often sold in restaurants or food stalls, and consistency in the final product can be challenging. Proper measurement of ingredients, temperature control, and timing are necessary to ensure that customers receive a consistent product.

Ingredients

• 1 cup all-purpose flour

• 1/2 tsp. baking powder

• 1/4 tsp. baking soda

• 1 tbsp. dashi powder

• 1/4 tsp. salt

• 1/3 cup water

• 2 eggs

• 1/2 small head of cabbage, finely chopped

• 4 strips of bacon, cooked and chopped

• 1/4 cup green onions, finely chopped

• 1 tbsp. vegetable oil

• Okonomiyaki sauce

• Mayonnaise

• Bonito flakes

• Aonori (dried green seaweed)

Instructions

1. Sift together flour, baking powder, baking soda, dashi powder and salt.

2. In a separate bowl, whisk together eggs and water.

3. Add wet ingredients to the dry ingredients and mix until just combined.

4. Fold in chopped cabbage, bacon, and green onions.

5. Heat vegetable oil in a large pan over medium heat.

6. Spoon the batter onto the pan to form a 6 inch pancake.

7. Cook for 3-4 minutes on each side or until golden brown.

8. Drizzle with okonomiyaki sauce and mayonnaise.

9. Sprinkle with bonito flakes and aonori.

10. Serve hot.

Preparation Time 30 min

Cook Time 15 min

Total time 45 min

Nutrition Facts

Calories: 400

Fat: 24 g

Saturated Fat: 6 g

Carbohydrates: 34 g

Fiber: 3 g

Sugar: 2 g

Protein: 12 g

Regional Ingredients Variations of Okonomiyaki 

Hiroshima, they add noodles (usually soba or udon) to the okonomiyaki batter along with thinly sliced cabbage, pork belly, and bean sprouts, creating a dish known as "Hiroshimayaki".

Osaka, they use a mixture of wheat flour and grated nagaimo yam to create a light and fluffy okonomiyaki, adding in various ingredients such as shrimp, squid, and mushrooms, and serving it with a sweet and savory sauce, creating a dish known as "Osaka-style Okonomiyaki".

Tokyo, they use a thinner batter made of dashi (Japanese soup stock) and flour, and include a variety of ingredients such as cheese, mochi, and green onion, creating a dish known as "Monjayaki".

Kyushu, they may add mentaiko (spicy cod roe) or yamaimo (mountain yam) to the batter, and may substitute pork belly with thinly sliced beef, creating a dish known as "Fukuoka-style Okonomiyaki".

Kagawa, they use a mixture of grated yamaimo and buckwheat flour to create a gluten-free okonomiyaki, adding in seafood such as shrimp and scallops, and serving it with a citrus-based ponzu sauce, creating a dish known as "Sanuki-yaki".

Try this traditional Japanese recipe for Okonomiyaki and add it to your menu! Share your lovely dish on your socials with the following hashtags #okonomiyaki #japanesefood #pancake #cabbage #bacon #Kanto #sauce #hiverecipes